Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou · cooking.nytimes.com

4 servings

25 min

Halloumi cheese broiled until golden over warm tomatoes and beans, finished with lemon and honey.

prepPreheat broiler to high, rack in upper third, 3–4 inches from heat
2 tablespoons olive oil	Cook tomatoes with garlic, parsley, honey & oregano	Stir in beans, heat through 3 min	Arrange halloumi on top, broil 5 min until golden	Drizzle oil, squeeze lemon, drizzle honey & garnish
1 pound / 450 g cherry or grape tomatoes, halved lengthwise
2 garlic cloves, minced
1 tablespoon finely chopped parsley, plus more for serving
1 teaspoon honey, plus more for serving
½ teaspoon dried oregano or thyme
Salt and black pepper to taste
1 (15-ounce / 425 g) can cannellini beans, butter beans or navy beans, drained
1 (8-ounce / 225 g) block halloumi, cut into ¼-inch-thick slices
½ lemon
Olive oil for drizzling
Crusty bread (optional), for serving

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